I'm a lucky guy that was raised to love food. I have lived and eaten in the San Francisco Bay Area and Los Angeles; I'm working my way through NY. I've recently started to appreciate superb fine dining, but can't get away from great casual eats.
Check out the bathroom at Doughnut Plant on 23rd; it's feverish...
Great news; thanks for the heads up!
Yes! Nuts are a great way to add texture to pies.
I can't say that these places are "must-visit" since I haven't sought out as much vegetarian or vegan places, but I love these spots.
-Taim Falafel has a tiny locations in W. Village and NoLita: http://www.taimfalafel.com/location
-Blossum; vegan has a few restaurants:
http://www.blossomnyc.com/
Enjoy your visit & congrats on the marriage!
Looks good; I've been waiting for a fresh & modern interpretation of Bun Bo Hue in NYC!
@Erin, I'd love to hear what you think of his bun bo hue? I believe the Berkshire Pork Pho of the first slide was the bun bo hue (lemon grass beef broth with annatto chili oil paste and the thick round bun noodles instead of thin flat pho noodles are give-aways).
I'm not sure when was the last time you went to Grimaldi's in Brooklyn, but since moving to their new location down the street, the wait to sit has been short for me. The oven size seems the same so you'll still have to wait awhile for your pie though.
You could also try Juliana's (the original Grimaldi); haven't tried it myself though.
http://slice.seriouseats.com/archives/2013/02/julianas-patsy-grimaldis-next-and-last-stand.html
Maybe you try some of the Neapolitan style joints around town? All of them offer what you're looking for (maybe not on the price point).
oh my goodness; so many sticky rice bun ideas are flying through my head.
I wouldn't say the list is useless. The list is bringing attention to pizza joints that might deserve it. I've only tried a couple with Pitfire being a staple pizza source for me several years ago when I lived close to the Westwood location. I'm glad it's getting some foodie media attention. I met one of the owners, Paul (I think), when the Westwood spot opened and he seemed like a great guy. If you go, the burrata pesto is a must-try.
Just wanted to say congrats and send my well wishes for your success dhorst! I think I'm on a similar path and always like to see good people pursuing their dreams.
I should mention banh tom is served with just lettuce and herbs and fish sauce. Throw it in a banh mi sans shrimp sounds delicious.
Whoa awesome! Bookmarking this for future reference for my mashup Vietnamese menu. I'm not sure if you realized how close you were to another Vietnamese dish, banh tom. Traditionally, a whole shrimp is deep fried with a small bed of sweet potato sticks (or similar root) in a tumeric spiced tempura-like batter. Now I want that in a banh mi!
Ah thanks! I guess I have an appreciation for faux meats (ate the stuff since I was a kid) and, probably, an unhealthy taste for all cheeses (Blossom's "cheddar," and processed cheese)!
Anyone care to elaborate the problem with Vegan or faux cheese for me? The vegan bacon cheddar cheese burger at Cafe Blossom (UWS) is great with wonderfully sharp faux cheddar.
Hi!
I'd search maps.google.com for a local beer store and talk to the employees there; you should be grab several bottles worth drinking.
Good luck
I feel blessed to have tasted a handful of the pies on that list and Ed's addendum just makes me feel like I'll never get close to tasting all these great pies. To think that there are people that can compare hundreds of pies across the nation and rank them is astonishing.
I would propose Zachary's spinach and mushroom be a contender to the Deep Dish list, but I've never tried deep dish outside of CA or IL. So I'll leave it to you pros to battle it out on who belongs amongst the best.
Until a definitive list is established, I'll just bookmark this page to reference Grubstreet, Ed and Commenter lists!
EDITOR TAKE NOTE -> *And what do you think LEFT (omitted) they out?
A lot of good stuff has been said but I wanted to reiterate the peeling. I couldn't get the store bought consistency until I peeled the chickpeas. After a few you get used to squeezing the pea out of the shell (remains in your fingers) and the process goes by pretty fast while watching some TV.
Canned chickpeas seemed to help the consistency too (although I may have needed to spend more time re-hydrating my dried chickpea experiments).
Glad to hear Dandbuilder's okay (and the rest of you risk takers). But like others have said, mold (a fungus) on the outside indicates more mold (not always visible) inside.
The fuzz and other visuals outside occur when the fungus has entered its reproductive life cycle and what you see is their spores or their spore reproductive structures. This stage is occurring usually because the fungus is low on nutrients; meaning the unseen mold has spread into your cheese and depleted what it wanted to grow so it's now spreading its seed all over your fridge!
Grossed out? Good, be safe and don't feed that stuff to immune compromised people, small children and the elderly. :P
Hi All, just wanted to chime in on the Million's pies; gorgeous!
I like to put my steel on the oven floor (or closest to the heating element) for maximum steel temp (don't have an IR thermometer) My pies go on and I don't even close the oven door since I have to pull the pie off and then put it directly under the broiler (like doming a pie in a WFO). I feel like I have the most control over how well the bottom and top of the pies are cooked.
@atmast: sorry I haven't represented your method/recipe in MPM. I haven't used it for awhile.
@foodspotting sorry I missed your comment about being in SF. I'm back because of the recent spot light on Vietnamese food by Erin Zimmer.
Here's a good bowl of Bun Bo Hue in the Tenderloin:
Ngoc Mai Restaurant
547 Hyde St
(between Geary St & Mabel Aly)
San Francisco, CA 94109
Enjoy the heat!
Nice list that includes some harder to find dishes (banh cam for example). You must try Bun Bo Hue (I just searched and noticed that I made this same claim in a Food Spotting article about Asian noodles). While I can't find it outside of my apartment in NYC, it can be found in SF.
There's a good bowl in the Tenderloin:
Ngoc Mai Restaurant
547 Hyde St
(between Geary St & Mabel Aly)
San Francisco, CA 94109
Great article; keep the BYOBs coming!
Whoa a complex Vietnamese cook book?
I have to go with eating my mother's pho as a child; I remember waking up to the wonderful smell of onions and ginger charring on top of the gas cook tops.
@piccola yes that fish herb is sold in the US (at least in San Jose, CA and Orange County Southern CA). It doesn't have a briny sea flavor though; distinctly fishy. I had a frightening experience with some that found its way into my other herbs on my plate. :(
I actually forgot to search and found another member post this sale in the Food Talk section. Glad to hear it's working out for others. I can't wait to get it in some steaks.
Sucks that the boot isn't transparent; good to know thanks.
I got LIME GREEN too!
Hi Serious Eaters!
I find myself with a discounted ZipCar this coming Saturday and I want to use it effectively. What are some good destinations in NYC worth the trip, toll and stomach space? I'm looking for places that are hard to access via the subway.
Thanks in advance!
Tim
Hi Everyone,
I thought some Serious Eaters (the cookers & Lab followers)would be interested in picking up this (relative) deal on a Thermapen Splash Proof. I'm in no way affiliated with the product and finally bit on this price. Items are sold as-is with the full warranty though. I received mine today and it looks new.
I hope this helps some folks out
http://www.thermoworks.com/products/thermapen/splashproof_thermapen_open_box_sale_2013.html
Our love for Jim Lahey's pizza bianca is no secret. Remember when Ed declared that a whole pizza bianca was the ultimate dinner party bring-along? Well, lucky for us and all fans of pizza bianca, Lahey has adapted it for My Pizza, and even better, it's another fantastic and dead simple no-knead recipe. More
This week we're going to talk about what is perhaps the greatest of all bits of culinary alchemy. The transformation of one of the cheapest cuts of meat in the butcher's display case into one of the most glorious festive centerpieces imaginable. We're talking pork butt, in all of it's juicy, porky, spoon-tender in the middle, impossibly crisp and crusty-on-the-outside glory. More
I love kimchee (preferably young) on pies!